With deep, complex flavors, the 2006 Provenance Vineyards Beckstoffer To Kalon Vineyard Cabernet Sauvignon captures the terroir of this historic Napa Valley vineyard. The rich aromas are filled with dark berry, violet, graphite, cedar and olive. Blackberry and plum fruit character predominate on the velvety palate, with integrated chocolate, toffee, sweet spice and leather nuances. The solid core of fine-grain tannins supports the expansive dark fruit flavors, carrying them through the long finish.
To Kalon, one of Napa Valley’s most famous vineyards, was first planted in 1868 by viticulture pioneer Hamilton W. Crabb. The vineyard’s angle of sun exposure and complexity of soils foster diverse flavor profiles in the grapes. Located in the Oakville American Viticultural Area, it is one of California’s finest sites for Cabernet Sauvignon. Our grapes come from the Beckstoffer Vineyard, a section of To Kalon that is trained to bilateral cordon with vertical shoot positioning. Clusters are positioned for optimum sun exposure to develop fully ripe, lush flavors. When the grapes reached peak maturity, we carefully hand harvested the clusters into half-ton bins at the break of dawn.
To achieve a wine of great elegance while capturing the intense To Kalon flavors and age-worthy tannins, Winemakers Tom Rinaldi and Chris Cooney cold soaked the partially crushed grapes (60 percent whole berry) for gentle extraction before fermentation, followed by more than a week of extended maceration. During barrel aging, four rackings gently clarified the wine, as soft French oak spices married with the opulent, dark fruit expression.
“It was a long and rewarding harvest, perhaps—with all due respect for 2001—the best of the decade so far,” says Cooney. “Vine balance (leaf-to-fruit ratio) was more consistent in 2006, promoting slow, even fruit ripening and a relaxed harvest. Berry size was smaller than average, leading to highly structured wines. The 2006 vintage quality looks excellent; our red wines show great depth, flavor concentration and velvety tannins, even at this early stage in their development.”